Yesterday I decided to create a new coconut oatmeal cookie.  Well…the batter didn’t turn out thick enough so I decided to add a couple more ingredients and make small muffins – perfect size for toddler hands!  They came out moist, fluffy and yummy.  My son smelled them for about 15 minutes before even taking a bite saying, “Yummy Mama”.

These muffins taste like a treat while providing all the ingredients for a healthy breakfast.  They have a good amount of protein, complex carbs and healthy fats to keep your blood sugar sustained for a longer period of time.  They are just like eating a bowl of oatmeal topped with sprouted tofu, coconut, natural sweetener and spices – but tastier. 

These are great to take with you on the go, especially for your little ones.  I get the most questions regarding healthy and fun baby/toddler food and snack ideas.  This is easy to make and fun for them to eat… enjoy!

Ingredients:

• 14 0z thick coconut cream (either blend coconut meat in your blender with water or you can buy canned coconut milk, such as the organic Thai Kitchen, that is full fat and not light, which comes out really thick).
• 6 ounces Wildwood sprouted tofu
• 1 ½ cups oat flour (I ground up rolled oats in my blender and used it as my flour)
• 1 whole egg or Ener-G egg replacer powder for 1 egg
• 1/8 tsp Celtic Sea Salt
• 1½ Tbsp coconut oil
• 1/2 cup agave, honey or Yacon syrup
• 2 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1½ tsp baking powder

Directions:

1. Preheat the oven to 350 degrees.
2. Grease a muffin tin with coconut or grapeseed oil or you can use muffin papers.
3. Mix the wet ingredients, including the tofu, in a blender on high until creamy.
4. Combine the dry ingredients in a separate bowl.
5. Gradually pour the wet ingredient mixture into the bowl of dry ingredients and mix well.
6. Fill the muffin cups 2/3 full and sprinkle extra cinnamon powder on top.  Also try sprinkling on top some date or maple sugar for extra sweetness.
7. Bake for 20-25 minutes.  Begin checking at about 18 minutes by inserting a toothpick into the center.  The muffins should be very moist when you remove them from the oven but the toothpick should come out clean.
8. Immediately remove the muffins from the pan and let cool on a wire rack for at least 10 minutes before serving.

*Makes about 16-18 muffins.

**You can also use them as a cupcake and frost them or add dark chocolate chips to the batter!!

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